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At Jonathon's Oak Cliff, brunch is serious business. By 9:30 a.m. last Sunday, there was already a wait for a patio table, and the line soon grew long enough to require an hour or more wait. Even still, slow-moving brunch-goers didn't give up, because eating at Jonathon's is a pro brunch move. The menu is creative, the price is right and the restaurant is staffed by servers who move at the speed of light, somehow remaining friendly even while balancing a tray of mimosas in one hand and an armful of waffles in the other.

Enter The Kure ($12.50), a house-made biscuit stuffed haphazardly with bacon, pork sausage, pico de gallo and scrambled eggs swimming in Tabasco gravy that gives the dish serious hot sauce flavor without becoming too spicy. Jonathon's could just phone it in with so many of their brunch dishes, but the individual components of the dish — the fresh, hearty biscuit, the perfectly crispy bacon — each hold up on their own. Equal parts comforting and over-the-top indulgent, for the hungover masses, the Kure is exactly what it purports to be.

Beth Rankin relocated to Texas after completing her photojournalism degree from Ohio's Kent State University in 2008. She has worked in newspapers since age 17. She is a cicerone-certified beer server who specializes social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish and Gulf oysters out of season, the importance of learning how to raise one's own food responsibly and an aversion toward people who describe themselves as "award-winning."